Pește în Sos de Vin cu Legume Sote
A flavorful Moldovan dish featuring pan-seared white fish simmered in a tangy white wine sauce with sautéed leeks, mushrooms, and bell peppers.
🧂 Ingredients
- 4 pieces White fish fillets(e.g., cod, haddock, or carp; about 6 oz each)
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 Leeks(white part only, sliced)
- 1 cup Mushrooms(sliced)
- 1 Bell pepper(minced)
- 2 cloves Garlic(minced)
- 1 cup Diced tomatoes
- 0.5 cup Dry white wine
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the fish fillets dry and season with salt and pepper. In a large oven-safe skillet, heat 1 tbsp of olive oil over medium-high heat. Sear the fish for 2-3 minutes per side until golden brown. Remove fish from skillet and set aside.
- 2
In the same skillet, add the remaining 2 tbsp of olive oil. Add the sliced leeks and mushrooms and sauté for about 10 minutes until softened and lightly browned.
- 3
Add the minced bell pepper and 1 clove of minced garlic to the skillet. Cook for another 2 minutes until fragrant.
- 4
Stir in the diced tomatoes and white wine. Bring to a simmer and cook for about 15 minutes, allowing the liquid to reduce slightly and form a sauce. Stir in the lemon juice and the remaining minced garlic.
- 5
Return the seared fish fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fish. Sprinkle with fresh parsley, salt, and pepper.
- 6
Cover the skillet and let it simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
- 7
Serve the fish hot, spooning the wine sauce and vegetables over each portion.
💡 Pro Tips
- ✓Any firm white fish can be used for this recipe.
- ✓Adjust the amount of lemon juice and wine to your preference for tanginess.
- ✓This dish pairs well with mamaliga (polenta) or crusty bread.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like sliced carrots or celery to the sauté.
- A pinch of red pepper flakes can be added for a touch of heat.